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Nutrition is the science of food in its relation to human health. Studies in nutrition focus upon the nutrients in foods, their actions, interactions, and balance in relation to health and disease; and the processes of ingestion, digestion, absorption, transport, utilization, and excretion of nutrients and other components in food. In addition, nutrition studies explore the social, economic, cultural, and psychological factors that influence the selection, preparation, consumption, or utilization of foods by individuals and population groups. The adverse effects of nutritional variation are not limited to one segment of society. Diabetes, obesity, and chronic diseases, along with malnutrition, hunger, and deficiency diseases, are present worldwide. Nutritionists must also consider the hazards of residues or contaminants in the food supply. Interdisciplinary training is required to equip nutritionists with the ability to assess nutritional needs, provide counseling and education, and implement a dietary plan compatible with the optimal health of individuals or groups.